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Vietnamese Chicken Salad (Gỏi Gà)

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Ingredients

Scale
  • 2 chicken breasts (halal, boneless, skinless)
  • 4 cups cabbage, shredded (green or a mix of green and purple)
  • 1 large carrot, julienned or shredded
  • 1 cucumber, julienned (optional, for added freshness)
  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup mint leaves, chopped
  • 1/4 cup roasted peanuts, crushed (optional, for crunch)
  • 2 tablespoons fried shallots (optional, for garnish)

For the Dressing:

  • 3 tablespoons fish sauce (ensure it’s halal-certified)
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1 red chili, thinly sliced (optional, for heat)
  • A pinch of black pepper

Ingredient Highlights

  • Chicken: Chicken breast is the lean protein base for this salad, offering a mild flavor that pairs perfectly with the bold flavors of the dressing.
  • Fresh Vegetables: Cabbage, carrots, and cucumber bring crunch and freshness to the salad, making it light and healthy.
  • Herbs: Fresh cilantro and mint leaves elevate the dish with aromatic flavors and a refreshing finish.
  • Peanuts and Shallots: Roasted peanuts add a satisfying crunch, while fried shallots add a touch of sweetness and texture to the salad.
  • Fish Sauce: This is a crucial ingredient in Vietnamese cuisine, providing the salty umami flavor that ties the dressing together.

Instructions

Prepare the Chicken:

  1. Cook the Chicken: Start by boiling the chicken breasts. In a medium saucepan, add the chicken breasts and cover them with water. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the chicken is fully cooked and no longer pink in the center.
  2. Shred the Chicken: Once the chicken is cooked, remove it from the pan and let it cool slightly. Shred the chicken into thin, bite-sized strips using your hands or two forks.

Prepare the Vegetables:

  1. Shred the Vegetables: While the chicken is cooking, prepare the vegetables. Shred the cabbage into thin strips, grate or julienne the carrot, and slice the cucumber (if using) into thin strips.
  2. Chop the Herbs: Roughly chop the cilantro and mint leaves. Set them aside for the salad.

Make the Dressing:

  1. Mix the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, rice vinegar, minced garlic, and sliced red chili (if using). Stir until the sugar dissolves and everything is well incorporated. Taste and adjust the seasoning if necessary, adding more lime juice or fish sauce as desired. Add a pinch of black pepper for extra flavor.

Assemble the Salad:

  1. Combine the Ingredients: In a large mixing bowl, add the shredded chicken, cabbage, carrots, cucumber, cilantro, and mint leaves.
  2. Toss the Salad: Pour the dressing over the salad and toss everything together gently. Make sure all the ingredients are well coated with the flavorful dressing.

Garnish and Serve:

  1. Garnish the Salad: Top the salad with crushed roasted peanuts and fried shallots for added texture and crunch.
  2. Serve: Serve the Vietnamese Chicken Salad immediately as a light and refreshing meal, or chill it in the refrigerator for 20-30 minutes before serving for a cooler option.

Nutrition

Find it online: https://buttereats.com/vietnamese-chicken-salad-goi-ga/